Thai Salmon Broth Recipe

serves:

4

Skill:

easy

Prep:

15 min

Cooking:

20 min

Nutrition per portion

RDA

Calories

668 kCal

33%

Fat

39g

56%

- Saturates

19g

95%

For a salmon recipe with a twist, try this Thai salmon broth recipe that’s full of seafood flavours and spices. The delicate shiitake mushrooms have a very particular, earthy and smoky flavour which makes them a great pairing for salmon. Thai fish sauce and coconut milk with red curry paste are the classics of Asian cuisine, and combined with the vegetables they really make this tasty broth stand out. When you’re ready to serve the broth, top it with fresh coriander, spring onions, chilli and peanuts. Serve it with lime wedges for added zest. Make the soup a little more filling with egg noodles for a light lunch or dinner.Looking for more cooking inspiration? Have a look at our other delicious soup recipes.

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Method

Heat the oil in a saucepan. Cook the curry paste, stirring, for 2 minutes. Add the mushrooms and peppers, and cook for a few more minutes. Add the fish sauce, lime juice, coconut milk and stock, bring to a simmer and add the salmon.

Place a lid on the pan, and simmer very gently for about 10 minutes, until the fish is just cooked. Meanwhile, cook the noodles according to the pack instructions, drain and divide between 4 bowls.

Remove the salmon from the soup and flake. Check the soup for seasoning, divide between the bowls and top with the fish, coriander, spring onions, chilli and peanuts. Serve with the lime wedges.